Kinda Quiet Saturday


oh, yeah – that’s me!

It’s a warm one out there today-upper 70’s and HOT! Did a quick trip out earlier to return a library book & grab a few I had on hold. Since it was such a quick trip, I decided to drop in to the dollar store. GREAT place to find nice, not expensive greeting cards – recently had several friends needing Get Well cards, so had to stock up. Love getting a good deal – these were 2/$1.00.

Middle son stopped over to chat about when he’s moving back; that’s fine EXCEPT he has the idea that a lot of STUFF in his room needs to be moved OUT (“Oh, pack it up and put it in the basement or upstairs”) – UGH! I’m not exactly ready to begin packing up boxes of books, moving a book case, etc. Ah, the fun . . .


Zesty Lime/Shrimp/Avocado Salad

1/4 C. chopped red onion
juice of 2 limes
1 tsp. olive oil
1/4 tsp. Kosher salt
1/4 tsp. black pepper
1 lb. jumbo cooked/peeled shrimp,
chopped (weight after peeled)
1 medium tomato, diced
1 medium avocado, diced (about 5 oz)
1 jalapeno pepper, seeded/diced fine
1 T. choppe cilantro

Combine red onion, lime juice, olive oil,
salt/pepper in small bowl. Mix & let stand
at least 5 minutes to mellow flavor of onion.
In large bowl combine chopped shrimp,
avocado, tomato & jalapeno. Combine all
ingredients together, add cilantro & gently
toss. Adjust salt/pepper to taste. Serves 4

Zucchini Cobbler (dessert)

8 C. peeled/seeded/chopped
zucchini (about 3 lb)
2/3 C. lemon juice
1 C. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg


4 C. flour
2 C. sugar
1 1/2 C. cold butter, cubed
1 tsp. ground cinnamon

Preheat oven 375 degrees F.
In large saucepan over medium-low
heat cook & stir zucchini & lemon
juice 15-20 minutes until zucchini is
tender. Add sugar, cinnamon & nutmeg;
cook 1 minute longer; remove from heat
& set aside.
Combine flour & sugar in bowl; cut in
butter until  mixture resembles coarse
crumbs. Stir 1/2 C. into zucchini mixture.
Press half of remaining crust mixutre into
a greased 15 X 10 X 1″ baking pan. Spread
zucchini over top; crumble remaining
crust mixture over zucchini; sprinkle with
cinnamon. Bake 35-40 minutes until golden.
Serves 16-20

Creamy Swiss Chicken Bake

4-6 boneless/skinless chicken breasts
6-8 slices Swiss cheese (or mozzarella)
1/2 C. mayonnaise
1/2 C. sour cream
3/4 C. grated Parmesan cheese,
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. garlic powder

Preheat oven 375 degrees F.
Pat chicken dry & place in greased
9 X 13″ baking dish; top with sliced
cheese. In bowl mix mayonnaise, sour
cream, 1/2 C. Parm. cheese, salt/pepper &
garlic powder; spread over cheese & sprinkle
with remaining Parm. cheese. Bake 1 hour.


Crockpot Strawberry Shortcake

2 1/4 C. Bisquick mix
3/4 C. sugar, divided
2/3 C. milk
3 T. applesauce
1 quart strawberries, hulled/sliced

Optional toppings/garnishes:
Cool Whip, thawed

Mix Bisquick, 1/2 C. sugar, milk &
applesauce until it forms a dough.
Spray insides of crockpot with non-
stick spray. Gently press dough into
bottom of crockpot; cover & cook
on High 1 hour 15 minutes (until
a wooden toothpick inserted into
center comes out clean.) Gently
toss strawberries with 1/4 C. sugar
in separate bowl. Turn shortcake
out onto a plate. Cut into single
serving pieces & spoon berries
over top – top with Cool Whip,
if desired. Serves 8


Corn & Bean Salad
Perfect salad for summer
outings – no mayonnaise

1 (15 oz) can black beans,
1 (13 oz) jar corn relish
1/2 C. canned kidney beans,
1/2 C. quartered cherry tomatoes
1/2 C. chopped celery
1/4 C. chopped sweet orange
pepper (or red/green)
1/4 c. sliced pimiento-stuffed
2 tsp. minced fresh parsley

In large bowl combine all
ingredients; cover & refrigerate
until serving. Serves 12 (1/2 C. ea)

Watermelon/Cucumber Mint Salad

8 C. cubed, seeded watermelon
2 English cucumbers, halved
lengthwise & sliced
6 green onions, chopped
1/4 C. minced fresh mint
1/4 C. balsamic vinegar
1/4 C. olive oil
1/2 tsp. salt
1/2 tsp. black pepper

In large bowl combine watermelon,
cucumbers, green onions & mint.
In small bowl whisk remaining
ingredients & pour over salad; toss
to coat. Serve immediately or
refrigerate, covered, up to 2 hours
before serving. Serves 16 (3/4 C.


Iva’s Peach Cobbler

6-8 ripe peaches, peeled/sliced
2 1/2 T. cornstarch
3/4 – 1 C. sugar

1 C. flour
2 egg yolks
1/4 C. butter, melted
1 tsp. baking powder
1 C. sugar
2 egg whites, stiffly beaten

Preheat oven 375 degrees F.
Combine peaches, cornstarch &
sugar; place in greased 9 X 13″
baking dish. Combine flour, egg
yolks, butter, baking powder &
sugar in a bowl. Gently fold in
egg whites then spread over
peaches. Bake 45 minutes until
fruit is bubbling around edges
& top is golden. Serves 12


Simple Swiss Chicken

6 boneless, skinless chicken breasts
6 slices Swiss cheese
1 (10.75 oz) can cream of chicken soup
1/4 C. milk
1 pkg. Herb Stuffing mix
1/4 C. butter, melted

Spray insides of crockpot with nonstick
spray. Place chicken breasts on bottom;
cover with slices of Swiss cheese. In small
bowl combine soup & milk; pour over
chicken & cheese. Sprinkle stuffing mix
on top & drizzle melted butter over top.
Cover & cook on Low 4-6 hours or High
2-3 hours. Serves 6


Olive Cheese Bites

1/2 C. flour
1  1/4 C. grated Cheddar cheese
1/8 tsp. dry mustard
3 tsp. milk
3 T. melted butter
1/8 tsp. salt
35-40 pitted green olives

Preheat oven 400 degrees F.
Mix all ingredients (except olives).
Mold a rounded teaspoon of dough
around each olive; place on cookie
sheet. Bake 12-13 minutes. Serve


Roasted Asparagus Risotto

10 asparagus spears, ends cut off
1 T. olive oil
salt/ground black pepper
6 C. vegetable broth
5 T. unsalted butter
1/2 onion, chopped
2 cloves garlic, minced
1 1/2 C. Arborio rice (risotto rice)
1/2 C. dry white wine (or water)
1 C. freshly grated Parmesan cheese

Preheat oven 400 degrees F.
Place asparagus spears on baking sheet
& toss with olive oil. Season with salt/
pepper & roast 15-20 minutes, tossing
once, until very tender; set aside.

To make risotto:
Heat vegetable broth in medium pan;
simmer on low while making risotto.
In large pot or Dutch oven, melt butter &
saute onion & garlic on medium-low
5 minutes. Add rice & stir until all of the
grains are coated with butter. Add wine &
cook about 2 minutes. Add 1 C. broth to
rice & stir with a wooden spoon until
broth is absorbed. Continue to add broth,
1 C. at a time; keep stirring. When mixture
starts to dry out, add more broth. Continue
until rice is cooked; about 30 minutes.
Remove pan from heat, stir in Parm. cheese.
Cut asparagus into bite-sized pieces & stir
into risotto. Season with salt & pepper;
serve warm. Serves 6



Gas prices just dropped another ten-cents
per gallon ($2.79/9) – of course, they would –
I just filled up! Sigh . . .

Hope you have a great day filled with
things you are happy doing!




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One CommentLeave a comment

  1. My first thought is your room your move sweetheart. He has two arms he can pack.

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